Vanilla Buttercream
Makes about 3¼ cups
  • 5 cups (600 grams) confectioners’ sugar, divided
  • ¾ cup (170 grams) unsalted butter, softened
  • 4 tablespoons (60 grams) heavy whipping cream, room temperature and divided
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2½ cups (300 grams) confectioners’ sugar and butter at low speed until combined. Stir in 2 tablespoons (30 grams) cream, vanilla extract, and vanilla bean seeds. Gradually beat in remaining 2½ cups (300 grams) confectioners’ sugar and enough remaining cream until a smooth and spreadable consistency is reached. Use immediately.
Recipe by Bake from Scratch at